Fry until fragrant and set aside.
We keep the fried ingredients back and add them after the misua goes in, so they hold more of their flavour.
As long as it is a Cheng Chi shallot — fried shallots or shallot sauce — the aroma is taken care of.
This pot makes about 10 bowls.
Thickened misua with pork
Ingredients:
Pork lard 1 tbsp
Dried shrimp 2 tbsp
Dried shiitake 3
Water 1600 ml
Red misua 150 g
Shop-bought thickened pork pieces, to taste
Shredded carrot about 20 g
Shredded wood ear, a little
Seasoning powder about 1/2 tsp
Black vinegar 1 tbsp
Salt 1/4 tsp or to taste
Egg, 1, for the ribbons
Potato starch about 2 tbsp
Cheng Chi shallot sauce about 2 tbsp
Method:
1. Heat oil in a wok and fry the shiitake and dried shrimp until fragrant, then lift out and set aside.
2. Cut the red misua into 5–7 cm lengths.
3. Bring water to the boil in a pot. Rinse the misua briefly to remove some of the salt, drain, and add it. Once it boils, add the shredded carrot, the fried shiitake and dried shrimp, the shredded wood ear and the pork.
4. When it returns to the boil, pour in the beaten egg to make ribbons, then season, thicken, and finish with the black vinegar and the shallot sauce.
This is the kind of street food people miss. Home tends to hold the most of both happiness and good food.
Make it once more, and you are back there.